Ingredients
• 12 ounces semisweet chocolate, chopped into small pieces
• 3/4 cup creamy peanut butter
• 2 ripe bananas
• 1 cup heavy cream, whipped to stiff peaks (about 2 cups)
• 1/2 cup roasted salted peanuts, chopped
• Nonstick cooking spray and waxed paper, for loaf pan
Directions
1. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray; line with waxed paper, leaving overhang on both long sides. Set aside.
2. Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth.
3. Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm, at least 3 hours.
4. To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick, as needed.
Cook’s Notes
Rewrap remaining (unsliced) loaf, and freeze up to 1 month.